Mexicali Corn
Featuring sweet corn and bell peppers combined with spicy jalapenos and tossed in lime butter, this Mexicali Corn recipe is a tasty side dish for summer meals!
Servings: 4 servings
Calories: 236kcal
Ingredients
- ¼ cup unsalted butter softened
- 2 Tbsp fresh lime juice ~1 lime
- 1 Tbsp lime zest ~1 lime
- 1 tsp kosher salt
- ½ tsp ground cumin
- 4 ears fresh corn
- 1 Tbsp extra-virgin olive oil
- 1 small red onion finely diced
- 2 large jalapenos seeds and ribs removed, finely diced
- 1 red bell pepper finely diced
- 1 tsp minced garlic
- ¼ tsp black pepper
- ¼ cup chopped fresh cilantro
Instructions
- Using a small bowl, add the softened butter, lime juice, lime zest, salt and cumin; stir until well combined. Set butter mixture aside.
- Cut the kernels off of the ears of corn. Place kernels aside.
- Using a large sauté pan, add olive oil and place over medium-high heat. Once hot, add corn kernels, onion, jalapeno and bell pepper. Sauté, stirring occasionally, for 7-8 minutes.
- Add minced garlic, pepper and butter mixture (from above). Continue sauteing, stirring often, until butter mixture has completely melted.
- Remove corn from skillet and top with fresh cilantro before serving.
Notes
Recipe adapted from Bobby Flay.
Nutrition
Calories: 236kcal | Carbohydrates: 23g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 600mg | Potassium: 391mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1606IU | Vitamin C: 58mg | Calcium: 21mg | Iron: 1mg
